Paneer in Coconut Gravy


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The combination of onion-green chilli-ginger paste with coconut milk makes paneer in coconut gravy taste like a variety of keralite-stew. It goes well with roti and rice, and is very comforting if served hot, with a generous sprinkling of coriander, on a cold winter’s day!

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Preparation Time: 
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Makes 4 servings
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Ingredients

2 cups paneer (cottage cheese) cubes (1”)
2 cups coconut milk (nariyal ka doodh)
3 tbsp oil
2 tsp cumin seeds (jeera)
4 tsp cornflour dissolved in 2 tbsp water
2 tbsp finely chopped coriander (dhania)
salt to taste

To Be Ground Into A Smooth Paste (using No Water)
1 cup roughly chopped onions
6 green chillies , roughly chopped
25 mm (1”) piece ginger (adrak)

Method
  1. Heat 2 tbsp of oil in a kadhai, add the paneer cubes and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour. Remove and keep aside.
  2. Add the remaining 1 tbsp of oil in the same kadhai and add the cumin seeds.
  3. When the seeds crackle, add the prepared paste and cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Add the coconut milk and cornflour-water mixture, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
  5. Add the paneer, coriander and salt, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  6. Serve hot.
RECIPE SOURCE : Rotis & SubzisBuy this cookbook
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 on 03 Jul 13 12:30 PM


simple and quick subzi...best served with phulkas